Save My neighbor stopped by one afternoon with a bag of farmers market vegetables, insisting I needed to eat more color. We ended up building these bowls together on her kitchen counter, and I was struck by how the shrimp turned that perfect coral pink while the greens stayed impossibly bright. What started as a casual cooking moment became my go-to whenever I want to feel genuinely nourished without the heaviness.
I made this for a friend who was going through a rough patch, and she texted me hours later saying it was the first meal that made her feel like herself again. That moment reminded me that sometimes the most healing dishes are the simple ones that let quality ingredients speak for themselves.
Ingredients
- Large shrimp, 200 g peeled and deveined: The protein anchor of this bowl, and they cook so quickly that overcooked rubber shrimp is entirely preventable if you watch them closely.
- Cooked quinoa, 150 g: This fluffy grain soaks up the dressing beautifully and keeps you satisfied without feeling stuffed.
- Broccoli florets, 100 g: Blanching them briefly keeps that bright green color and tender-crisp texture that raw florets just cant match.
- Asparagus trimmed and cut into 2-inch pieces, 100 g: The spears add an elegant touch and that subtle earthy sweetness that makes the bowl feel intentional.
- Red cabbage thinly sliced, 100 g: Raw cabbage brings a peppery crunch and those gorgeous jewel tones that make the whole bowl glow.
- Medium tomato diced: Fresh tomato adds juiciness and acidity that brightens every other component without needing extra seasoning.
- Ripe avocado sliced: The creamy contrast against everything else is non-negotiable, and choosing a properly ripe one makes all the difference.
- Balsamic vinegar, 2 tbsp: This creates a dressing with depth and slight sweetness that pulls the whole bowl together.
- Extra virgin olive oil, 1 tbsp plus 1 tbsp for cooking: Quality oil matters here since its doing real work in both cooking and dressing.
- Dijon mustard, 1/2 tsp: Just enough to emulsify the dressing and add a subtle sharpness that wakes up your palate.
- Salt and black pepper to taste: Season as you go rather than all at once, since different components need different amounts.
Instructions
- Blanch the green vegetables until they brighten:
- Bring a small pot of salted water to a rolling boil, then add broccoli and asparagus for exactly 2 to 3 minutes. You want them to go from dull to that vibrant green that tells you theyre cooked through but still have backbone, then shock them in ice water immediately to stop the cooking.
- Sear the shrimp until they turn coral:
- Heat olive oil in a skillet over medium heat and season your shrimp with salt and pepper just before they hit the pan. Watch them closely because 2 to 3 minutes per side is all they need before they firm up and turn that beautiful pink that signals theyre done.
- Whisk together your dressing with intention:
- In a small bowl, combine balsamic vinegar, extra virgin olive oil, and Dijon mustard, whisking until it emulsifies slightly and tastes balanced between tangy and rich. Taste as you go and adjust salt and pepper since this is your flavor anchor.
- Assemble your bowls like youre creating art:
- Divide quinoa between two bowls as your base, then arrange each vegetable and the shrimp in colorful sections so every spoonful gets everything. The presentation matters because eating with your eyes first makes the whole experience feel more intentional.
- Dress and serve while everything is still at its best:
- Drizzle the dressing over both bowls and serve right away so the vegetables stay crisp and the quinoa hasnt absorbed too much liquid.
Pin it What surprised me most was how this bowl became the thing I crave when Im stressed rather than reach for comfort food. The combination of clean flavors and satisfying textures does something to reset your whole system.
Making It Your Own
This bowl is genuinely forgiving about substitutions because the framework is so solid. Swap broccoli for green beans, asparagus for sugar snap peas, or red cabbage for purple carrots and it still sings. The only thing I wouldnt change is keeping something raw and crunchy alongside the cooked vegetables because that textural contrast is whats makes it interesting.
The Protein Question
Shrimp is perfect here because it cooks in minutes and adds that slight brininess, but this isnt a one-note dish. Ive made it with roasted chickpeas for a vegan version that was equally satisfying, grilled chicken that makes it heartier, or even seared tofu that soaks up the dressing beautifully. Choose whatever protein feels right for the moment.
Storage and Make-Ahead Wisdom
You can prep everything separately the night before and assemble fresh in the morning, which makes weekday lunches actually happen. Keep the dressing separate and add it just before eating so the vegetables stay crisp. A few final thoughts that might matter.
- Toast a handful of pumpkin seeds or chopped almonds for crunch that makes the whole bowl feel more special.
- A squeeze of fresh lime juice brightens everything and plays beautifully against the balsamic.
- Pair this with a crisp Sauvignon Blanc if youre making it for dinner rather than lunch.
Pin it This bowl has become my quiet rebellion against the idea that healthy eating has to feel like punishment. Every time I make it, Im reminded that nourishing yourself well is one of the kindest things you can do.
Frequently Asked Questions
- → Can I make this bowl ahead of time?
Yes, prepare components in advance and store separately. Assemble just before serving to maintain freshness and prevent sogginess.
- → What vegetables work best in this bowl?
Broccoli, asparagus, red cabbage, and tomato provide excellent color contrast and texture. Feel free to add bell peppers, carrots, or snap peas.
- → How do I blanch vegetables properly?
Boil salted water, add vegetables for 2-3 minutes until bright green, then immediately transfer to ice water to stop cooking and preserve color.
- → Can I use different proteins?
Grilled chicken, pan-seared salmon, or roasted chickpeas work wonderfully as alternatives to shrimp.
- → What other dressings pair well?
Lemon tahini, honey mustard, or a light citrus vinaigrette complement the fresh vegetables beautifully.
- → Is quinoa necessary?
Brown rice, farro, or cauliflower rice make excellent substitutes depending on your preference and dietary needs.